First Posted May 13, 2025 | Last Updated on June 18, 2025 by BBQ Pit Master
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Grilled chicken thighs are an unbeatable choice for a simple and satisfying meal. If you’re firing up the grill for a weekend barbecue or just want a quick weeknight dinner, these chicken thighs are sure to impress.
With their rich flavor and tender texture, they are a favorite for both casual cooks and grill masters alike.
Imagine biting into perfectly grilled chicken thighs, marinated to perfection and infused with smoky goodness.
This Grilled Chicken Thighs Recipe is all about capturing those flavors and making your taste buds dance.
Plus, they stay juicy and flavorful, even if you accidentally leave them on the grill just a tad too long!
Grilled chicken thighs are an excellent choice for any gathering. Their rich flavor and juicy texture make them a beloved option for both casual barbecues and more formal occasions.
Picture this: chicken thighs sizzling on the grill, marinated in a blend of spices that enhances their natural taste. The crispy skin and those beautiful grill marks are simply irresistible.
Whether it’s a weekend cookout or a weeknight meal, these grilled chicken thighs promise to impress diners.
Preparation and Marinade
The magic begins with the marinade, which infuses the chicken with a delightful combination of flavors. Using ingredients like olive oil, soy sauce, and smoked paprika adds depth to every bite.
Allow the chicken to soak in this mixture for at least 30 minutes, ensuring that the meat absorbs all the wonderful elements. This step is crucial for achieving that juicy interior paired with a perfect crispy skin.
Grilling Techniques
Grilling chicken thighs requires care to ensure they cook evenly. It’s important to preheat the grill to medium-high, which allows the skin to become crispy while keeping the inside succulent.
Place the chicken thighs skin-side down on the grill and resist the urge to move them around too early.
After about 6-7 minutes, flip them to achieve those signature grill marks on both sides.
This technique ensures that the thighs reach the right internal temperature while maintaining moisture throughout.
Serving Suggestions
Once grilled to perfection, let the chicken rest for a few minutes before serving. This resting period allows the juices to redistribute within the meat, ensuring each bite is as flavorful as possible.
To enhance the dish further, consider garnishing with fresh herbs. Not only do they add a pop of color, but they complement the savory profiles of the chicken beautifully.
Pair the grilled chicken with seasonal vegetables like zucchini and bell peppers for a complete meal that is visually appealing and satisfying.
The Perfect Outdoor Setting
Imagine serving this delicious grilled chicken in a vibrant outdoor setting. A picnic table adorned with rustic dinnerware and a backdrop of a lively barbecue grill sets the stage for a delightful summer gathering.
This atmosphere encourages enjoyment and connection, making the meal feel even more special.
The interplay of flavors, the warmth of the grill, and the company of friends or family create a memorable dining experience.
Nutritional Benefits
This grilled chicken thighs recipe not only tastes great but also offer nutritional value.
They are packed with protein, making them an excellent choice for those looking to maintain a healthy diet without sacrificing flavor.
With each serving providing essential nutrients, this dish can easily be part of a balanced meal.
Whether enjoyed alone or alongside grilled veggies, grilled chicken thighs are sure to satisfy those looking for a delicious and nutritious option.
The Ultimate Grilled Chicken Thighs Recipe
Grilled Chicken Thighs Recipe
Juicy, flavorful grilled chicken thighs seasoned to perfection and cooked over an open flame. This easy recipe delivers crispy skin, tender meat, and bold BBQ flavor in every bite.
Grill
Tongs
Meat thermometer
Mixing bowl
Measuring spoons
Container or zip bag
4 chicken thighs, bone-in and skin-on
1/4 cup olive oil
4 chicken thighs (bone-in and skin-on)
1/4 cup olive oil
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh herbs for garnish (optional)
Prepare the Marinade: In a bowl, combine olive oil, soy sauce, honey, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Preheat the Grill: Preheat your grill to medium-high heat. Oil the grill grates to prevent sticking.
Grill the Chicken: Remove the chicken from the marinade and discard the excess marinade. Place the chicken thighs skin-side down on the grill. Cook for 6-7 minutes, then flip and grill for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Main Course
BBQ
Chicken Thigh, Grilled
These grilled chicken thighs are succulent, savory, and full of flavor.
Marinated in a blend of spices and grilled to perfection, they have a crispy exterior and a tender, juicy inside.
Perfect for serving at a cookout or enjoying on a quiet night at home.
Brief Background
BBQ chicken thighs are a backyard classic known for their juicy texture and rich, smoky flavor.
Thighs are a popular cut because they stay moist on the grill and absorb marinades well, making them perfect for barbecue.
This recipe brings together a balance of sweet, savory, and smoky ingredients, ideal for summer cookouts, weeknight dinners, or family gatherings.
Whether you’re using a gas, charcoal, or pellet grill, it’s a foolproof way to get bold BBQ flavor without complicated steps.
Grilling Tips or Variations
Use a Two-Zone Fire: Start the chicken over direct heat to sear the skin, then move it to indirect heat to finish cooking without burning the outside.
Oil the Grill Grates: Prevent sticking by lightly oiling the grates before placing the chicken on the grill.
Marinate for Maximum Flavor: Let the chicken marinate for at least 1 hour—overnight is even better for deeper flavor.
Check the Temperature: Use a meat thermometer and cook until the internal temperature reaches 165°F.
Add Wood Chips for Smoke: For an extra smoky flavor, toss in soaked wood chips like hickory or applewood if you’re using a charcoal or pellet grill.
Switch Up the Sauce: Try different BBQ sauces—spicy, mustard-based, or a honey glaze—for flavor variety.
Make It Spicy: Add a pinch of cayenne pepper or hot sauce to the marinade if you prefer heat.
1. Why are my chicken thighs burning on the grill? This usually happens when the heat is too high or the sugar in your marinade is burning. Use indirect heat after searing and keep the lid closed to reduce flare-ups.
2. Do I need to remove the skin before grilling? Not necessarily. Keeping the skin on helps retain moisture and adds extra flavor, especially when grilled to a crisp.
3. How long should I grill chicken thighs? Bone-in, skin-on thighs typically take 20–25 minutes over medium heat. Always cook to an internal temperature of 165°F for safe consumption.
4. Can I use boneless chicken thighs instead? Yes! Boneless thighs cook faster—around 10–15 minutes—and are just as flavorful. Be careful not to overcook them.
5. When should I add BBQ sauce? Apply BBQ sauce during the last 5–10 minutes of grilling. Adding it too early can cause it to burn due to the sugar content.
6. Should I flip the chicken often while grilling? No, flipping too frequently can cause sticking and uneven cooking. Flip once or twice for best results.
Ryan Conlon is a BBQ enthusiast and inspired chef on a journey through the smoky, savory world of outdoor cooking. Hailing from the heart of the Midwest, Ryan’s passion for grilling ignited during his early years, where family gatherings often revolved around the sizzle of the grill and the aroma of seasoned meats.
